Bean Burrito Casserole

1 onion, chopped fine
4 garlic cloves, minced
3 tablespoons olive oil
2 16 oz cans pinto beans, rinsed and drained
1 cup Rotel with lime
2 teaspoons ground cumin
4 jalapeno chiies, chopped
1/4 cup chopped fresh cilantro
twelve 8" flour tortillas warmed
1 1/2 cups grated Monterey Jack
1 can enchilada sauce
guacamole and salsa

filling:
In a large skillet cook onion and garlic in oil over medium low, stirring,til onion is soft. Add beans, and mash about half of them coarse. Add Rotel, cumin, chilies, salt and pepper to taste and simmer, stirring til it is thickened slightly, and stir in cilantro.

Spread about 3 tablespoons of filling on each tortilla and stack on a baking dish, sprinkle with Monterey Jack, pour over enchilada sauce and bake, covered with foil, in a preheated 350F. oven for 10 minutes. Let sit a few minutes and slice. Serve with guacamole and salsa.

Serves 6